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ORANGE CREAM CHEESE FROSTING
This is one
pretty cake. And great tasting too! Fresh orange juice and zest in the creamy
frosting are the perfect partners for a spicy carrot cake. There’s even a
little orange juice in the cake batter. A great dessert for Easter. You know,
bunnies and carrots.
shortening and flour for dusting cake pans
1 package plain yellow cake mix (no pudding in the mix)
1 package (3.4 ounces) vanilla instant pudding mix
2/3 cup fresh orange juice
½ cup vegetable oil
4 large eggs
2 teaspoons ground cinnamon
3 cups grated carrots (5 medium carrots)
½ cup raisins (3 ounces)
½ cup chopped walnuts or pecans (2 ounces)
Fresh orange cream cheese frosting
oven 350 degrees. Generously grease two 9-inch round cake pans with
vegetable shortening. Dust with flour and then shake out excess flour.
cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl
and blend with electric mixer on low speed for 1 minute. Stop mixer, scrape
down sides, and increase speed to medium and beat 2 minutes more.
fold in carrots, raisins, and nuts with a rubber spatula. Divide the batter
between the two pans, smoothing out with a spatula.
the cakes until they are golden brown and spring back when lightly pressed
with your finger – about 30-35 minutes.
pans from oven and place on racks for 10 minutes to cool. Run a dinner
knife around the edges of each layer and invert each onto a rack and then
invert again so cakes are right side up. Allow them to cool completely –
about 30 minutes more.
cakes with fresh orange cream cheese frosting on reverse side when